Marinated asparagus with basil vinaigrette

Ingredients for 4 servings:

• 2 kg asparagus, white
• Salt
• 1 tsp sugar
• 2 tbsp pine nuts
• 1 bunch of basil
• 3 tbsp vinegar (white wine vinegar)
• pepper, black
• 6 tbsp olive oil
• 50 g Parmesan cheese
• possibly berries, pink (pepper-like spice)
• strawberries for garnishing

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Wash and peel the asparagus, and trim off any woody ends. Cover and cook in boiling, lightly salted water with sugar for about 15-20 minutes. Roast the pine nuts in a pan without fat, then remove. Wash the basil, shake dry, and pick off the leaves. Chop any large ones into smaller pieces, if desired. Remove the asparagus from the water and let it drain. Mix together the vinegar and 8-10 tablespoons of asparagus stock. Season with salt and pepper. Whisk in the oil. Stir in half of the basil. Drizzle the asparagus with the vinaigrette and let it stand for about 30 minutes. Finely shave the Parmesan cheese with a vegetable peeler. Sprinkle the pine nuts and remaining basil over the asparagus. Garnish with crushed pink berries and a few strawberry slices, if desired. Serve with ciabatta.